ALBACORE TUNA

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ALBACORE TUNA

Long pectoral fins, which reach to behind the anus and by their dark blue backs and blue-grey flanks and belly. Due to its white colored meat albacore is also called "the chicken of the sea". As canned products it is quite popular in the States, where it is marketed as "White Tuna". The meat has a somewhat dry texture, and the taste comes close to the taste of chicken meat.

Scientific name:

Thunnus Alalunga

Other Names:

Longfin, Albie, Pigfish, Pacific Albacore

Season:

May to September

Packaging:

30lbs Carton

Availability:

May to September

Depth of Catch:

2,000 to 5,000 fathoms

Catch Area:

British Columbia, Oregon, Washington, California

How To Store:

Whole fish should be buried in ice with the belly cavity full of ice, since this is where deterioration happens most quickly. Adding ice to the belly slows this enzymatic process.

Range of Shelf Life:

Three to seven days, depending on the quality of handling the fish has received.

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Meanwhile, mix the vinegar with the sugar and salt until the sugar has dissolved. Gradually stir the vinegar mixture into the rice.

Using slightly wet hands, shape the cooked rice into small, neat rectangles. Cut the fish across the grain into thin, rectangular slices. Smear the top of each block of rice with a little wasabi paste and cover neatly with a slice of raw fish.

Mix the soy sauce with the mirin and pour into individual dipping saucers. Serve the sushi with the dipping sauce and pickled ginger. Serves 8-10

In a small bowl, whisk together the soy sauce, Splenda Brown Sugar, hot sauce (optional) and black pepper. Set aside.

Spray the indoor grill with cooking spray. Or, if using an outdoor grill ensure the grates are cleaned and lightly oiled.

Brush tuna and asparagus with the soy sauce marinade. Place onto grill. Grill the tuna for 3 minutes on each side. Grill asparagus, turning often, until beginning to soften (about 6-8 minutes). Remove tuna and asparagus from grill, sprinkle with sesame seeds and set aside to cool. Tuna should be slightly pink in the center but not raw.

Toss the lettuce, red bell pepper and cucumber in a salad bowl.

In a small bowl whisk dressing ingredients. Pour over salad and toss gently to coat. Divide the salad equally among four plates.

Once tuna and asparagus are cool to room temperature or slightly warmer, slice the tuna and divide equally among the four salads (just under 4 ounces of tuna per salad). Lay it gently on top of the salad.

Cut the asparagus spears in half and lay them around the edge of the salad.Serves 4

Preheat grill to medium heat and oil the grate. Cook skewers, with lid closed, for 5 to 10 minutes or until fish is opaque and cooked through.

To make ponzu sauce combine remaining ingredients, except lemon juice, in a pan and boil over high heat. Lower heat and simmer 15 minutes. Strain into a bowl and chill until cooled. Mix in lemon juice and serve with seafood skewers. Makes 6 to 8 servings